Crockpot Cheesy Buffalo Chicken Pasta

This recipe isn’t very good as it stands. Do it in the crock pot up until the point where you add the pasta. I highly recommend cooking the pasta separately and adding it to the chicken and sauce. It could use a garnish of sliced celery too.

Ingredients

1 to 1½ pound boneless skinless chicken

3 cups chicken broth

½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)

1 tablespoon ranch dressing mix (dried packet kind)

½ teaspoon garlic powder

¼ teaspoon celery salt

¼ teaspoon salt

⅛ teaspoon pepper

8 oz cream cheese

1 cup shredded sharp cheddar

1 tablespoon corn starch + 1 tablespoon water

16 oz linguine noodles

Chopped cilantro for garnish (optional)

Instructions

Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock

Top with cream cheese and shredded cheese

Cover and cook on high for 4 hours or low for 8

When chicken is fully cooked remove to separate bowl and shred with two forks

Add remaining ¼ cup buffalo sauce to chicken and toss to coat

Set aside chicken

Whisk together corn starch and water and add to crock

Use a whisk and stir until cheese and cream cheese is all combined and smooth

Break noodles in half and place in crock

Top with chicken and cover

Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking

If noodles are not done you can add extra broth or water ¼ cup at a time